No Sugar Carrot Cake
A naturally sweetened, moist, and wholesome carrot cake made without refined sugar. Perfect for a healthier dessert or afternoon treat!
Ingredients
- For the cake:
- - 1 1/2 cups whole wheat flour or spelt flour
- - 1 1/2 tsp baking powder
- - 1/2 tsp baking soda
- - 1 tsp cinnamon
- - 1/2 tsp nutmeg
- - 1/4 tsp salt
- - 2 large eggs or flax eggs for vegan
- - 1/2 cup unsweetened applesauce
- - 1/2 cup mashed ripe banana
- - 1/3 cup melted coconut oil or olive oil
- - 1 tsp vanilla extract
- - 1 1/2 cups grated carrots
- - 1/4 cup raisins or chopped dates
- - 1/4 cup chopped walnuts or pecans optional
- For the frosting optional:
- - 1 cup plain Greek yogurt or dairy-free yogurt
- - 2 tbsp maple syrup or honey omit if strictly sugar-free
- - 1/2 tsp vanilla extract
Instructions
- Preheat Oven
- Preheat oven to 175°C (350°F). Grease and line a round 8-inch cake pan or loaf tin.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients
- In another bowl, mix eggs, applesauce, mashed banana, oil, and vanilla until well combined.
- Combine and Fold
- Add the dry ingredients into the wet and stir until just combined. Fold in grated carrots, raisins/dates, and nuts.
- Bake
- Pour the batter into the prepared pan. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Cool and Frost
- Let cool completely before adding optional yogurt frosting on top.
- prep_time: PT15M
- cook_time: PT40M
- total_time: PT55M
- servings: 8
Notes
nutrition:
calories: ~180 (without frosting)
carbohydrates: ~22g
protein: ~4g
fat: ~8g
fiber: ~3g
sugar: ~6g (from fruit) notes:
- For vegan version, replace eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water each).
- You can skip the frosting or top with dairy-free coconut cream.
- Store in the fridge for up to 5 days or freeze slices individually.
calories: ~180 (without frosting)
carbohydrates: ~22g
protein: ~4g
fat: ~8g
fiber: ~3g
sugar: ~6g (from fruit) notes:
- For vegan version, replace eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water each).
- You can skip the frosting or top with dairy-free coconut cream.
- Store in the fridge for up to 5 days or freeze slices individually.